http://durgan.org/2019/August 2019/18 August 2019 Brussels Sprouts/HTML/ 18 August 2019 Brussels Sprouts
One Brussels Sprout plant was pulled to assess condition. It was excellent and very tasty when steam cooked. No insect damage. The white cabbage butterfly was not present this year. The next few days the remainder will b pulled and pressure canned into juice.

http://durgan.org/2019/August%202019/17%20August%202019%20Carrots/HTML/ 17 August 2019 Carrots
Two rows of carrots about 20 pounds were made into 13 liters of juice pressure canned at 15 PSI for 15 minutes. The carrots were pristine, no worm damage. Process was after digging to trim and wash.Cook until soft just covered with water. Beat with a hand blender into a slurry. Strain through a 2mm mesh food mill or screen. Very little fiber in carrots. Pressure can in liter jars at 15 PSI for 15 minutes for long term storage at room temperature.

http://durgan.org/2019/August%202019/14%20August%202019%20Processing%20garlic/HTML/ 14 August 2019 Processing garlic
The garlic has been hanging in the shed and is quite dry so further processing can be done.
A few facts the largest bulbs are about 120 grams. Harvest is ideal IMO when the bulbs crack or break the outer skin, only a few of my bulbs reached that stage. I have found the cracked bulbs have identical shelf life compared to bulbs left whole, lso the cloves get slightly larger. The smallest bulbs are selected for seed in 2019 planted in October. I have found no relation to clove size influencing the size of the bulb. My bulbils are still drying and some will be plant later.

http://durgan.org/2019/August%202019/13%20August%202019%20Tomato%20Juice/HTML/ 13 August 2019 Tomato Juice
Tomatoes were picked from the garden from 24 plants of various types. Each tomato was perfect. A total of 13 liters of juice was obtained and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature.
Process was: Wash and cut into quarters, cook about 20 minutes until soft and make into a slurry with a hand blender. Strain the juice through a 2mm mesh hand processor or similar. Put the residue through a Champion Juicer to extract all nutrients. The juice is then placed in liter jars and pressure canned at 15 PSI for 15 Minutes. My canner takes 7 jars so two batches were necessary.